Fried Shrimp Po'Boys
These Fried Shrimp Po'boys are a classic Louisiana sandwich! A hunk of French bread topped with Cajun fried shrimp, creamy remoulade sauce and shredded lettuce is hard to beat!
Servings: 4 servings
Calories: 661kcal
Ingredients
For the Remoulade Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp ketchup
- 1 tsp lemon juice
- 1 tsp hot sauce
- ½ tsp Cajun seasoning
- 2 Tbsp Italian parsley chopped
- 2 Tbsp green onions chopped
- ½ cup celery diced
For the Shrimp
- 1 cup buttermilk
- 2 large eggs
- 1 Tbsp hot sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp Cajun seasoning
- ½ Tbsp black pepper
- ½ Tbsp garlic powder
- ½ Tbsp onion powder
- 2 pounds large raw shrimp peeled and deveined with tails removed
For the Breading
- 1½ cups cornmeal
- 1½ cups all-purpose flour
- 1 Tbsp Cajun seasoning
- 2 cups canola or vegetable oil for frying
- lemons for serving
For the Po’ Boys
- 4 6”-8” loaves French bread or Cuban sandwich bread
- 2 cups Iceberg lettuce shredded
- ¼ cup thinly-sliced red onions
- Beefsteak tomatoes sliced
- Pickle slices
Instructions
For the Remoulade Sauce
- Place all ingredients in a food processor or mini-chopper; blend until smooth. Set sauce aside.
For the Shrimp
- Using a large bowl, combine all ingredients for shrimp (buttermilk, eggs, hot sauce, mustard, Cajun seasoning, black pepper, garlic powder and onion powder). Add shrimp and toss until well coated; refrigerate shrimp for 30 minutes.
- In a separate bowl, combine all ingredients for breading except for oil and lemons (cornmeal, flour and Cajun seasoning).
- Working in batches of 4-5 shrimp, remove shrimp from buttermilk mixture and toss in breading mixture. Shake off any excess batter before frying.
- Using a deep frying pan, add oil and place over medium-high heat until it reaches 350°F. (Test oil by dropping a pinch of dry breading into oil. If it bubbles immediately, then oil is ready.)
- Working in batches of 13-15 shrimp at a time, fry for 1-2 minutes per side, or until golden brown. Transfer cooked shrimp to paper-towel (or brown paper grocery bag) lined plate. Repeat with remaining shrimp.
For the Po’Boys
- Slice loaves of bread lengthwise.
- Using a spatula, spread Remoulade Sauce over both cut-sides of each loaf.
- Layer lettuce, tomatoes, fried shrimp, red onions and pickles on bottom piece of bread; top with the remaining bread halves.
Nutrition
Calories: 661kcal | Carbohydrates: 91g | Protein: 64g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 673mg | Sodium: 2221mg | Potassium: 782mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2630IU | Vitamin C: 18mg | Calcium: 466mg | Iron: 11mg
